In a mixing bowl, beat the eggs and milk until smooth.
Add the chopped vegetables, cheese, salt, and pepper. Mix well.
Pour the mixture evenly into each prepared tuna can, filling about ¾ full.
Place the cans on a baking tray and bake for 20–25 minutes, or until the tops are golden and the centers are set.
Let them cool slightly before serving. Use a butter knife to gently release the edges if needed.
Serving and Storage Tips:
Serve warm as a breakfast, brunch, or light dinner option.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Variations:
Add cooked bacon or diced ham for a meaty twist.
Use mushrooms, zucchini, or cherry tomatoes for different veggie profiles.
Swap cheese types for different flavors – try feta or goat cheese for a tangy kick.
Make it dairy-free with plant-based milk and vegan cheese.
FAQ:
Q: Is it safe to bake in tuna cans?
A: Yes, as long as the cans are clean, food-grade, and not lined with BPA. Always check for sharp edges and avoid cans that are rusted or damaged.
Q: Can I prepare these ahead of time?
A: Absolutely! These mini quiches reheat well and can even be frozen for later use.
Q: Can I use other types of cans?
A: Yes, small food-grade cans like those for cat food or other canned goods work too – just ensure they are safe and clean.
